Roasted Potatoes

Ingredients

• medium-sized potatoes
• cover with pure ashes
• then hot coals

Method

1. 1

   Scrape away ashes, put in potatoes, cover with pure ashes first, then hot coals.

2. 2

   Bake till tender.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 444. The excerpt below is the record exactly as published.

Roasted Potatoes are very delicious, and are considered the most wholesome and delicate way of pre- paring them. Scrape away ashes, put inpotatoes, cover with pure ashes first, and then hot coals. Or, if With Meat, peel and place in pan, around the meat, not touching each other, generally about three quarters of an hour^ before meat is done. See that the pan contains plenty of drippings, baste the potatoes often and with proper heat they will be brown and crisp without, and white and mealy within. Some boil half done, peel, roll in flour, place in pan and finish as above. ^ It is better to halve very old and^ large potatoes when baking with meat, and some always £18 POTATOES. let them stand in cold water an hour or so before baking. Or, With Sauce, peel and bake in a moderate oven till tender ; make the sauce by stirring into a pint boiling milk tablespoon corn- starch, beaten smooth in a little cold milk, cook five minutes ; take from fire and add a half cup sweet cream, piece of butter and the well-beaten whites of two eggs, a little pepper and salt. Serve on platter with potatoes in center, or seiparatelj in sauce-boat. For Xarded Potatoes, peel, and with an apple corer take out a piece lengthwise through the center, insert bits of salt pork, ham or bacon and bake till tender, in a two-quart bakine disn and serve in £ame. The cores can be used in soup or in mashed potatoes. Or for Glazed Potatoes^ wash medium-sized potatoes

Cook this with the app: pantry check, scaling, and the assistant.